China Sky

High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak in top portion of make table stored over cooked pork in bottom portion of make table - no complete physical barrier between top and bottom. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-11: At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to correct. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: cooked pork (46F - Cold Holding) As per operator, taken out of cooler 2 mins prior . Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-11: At flip top cooler: cooked noodles(47F - Cold Holding) As per operator, taken out of walk in cooler and stored 3.75 mins . Not prepped or portioned today. Operator placed to quick chill in freezer. **Admin Complaint** **Corrective Action Taken**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef exit bathroom then entered kitchen then began to open clean walk in cooler; no hand wash. Advised operator to clean and sanitize walk in cooler door handle, chef washed hands. **Corrective Action Taken** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch hair then handled clean bowl with sweet and sour chicken batter; no hand wash. Advised operator that chef should wash hands. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with soap and water at triple sink; no sanitizing done. Advised operator that pan should be cleaned then sanitized. **Warning**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak in top portion of make table stored over cooked pork in bottom portion of make table - no complete physical barrier between top and bottom. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw chicken prepped in pan stored over box of vegetable spring rolls. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy cooler near fryer: Raw pork stored over juices and cooked chicken. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken in pan stored over raw pork. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: dumplings with cooked pork (89F at 1:20pm - Reheating) As per operator, reheating since 11:20am. Product did not reheat to 165F for 15 seconds within 2 hours. Stop sale issued. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: cooked pork (46F - Cold Holding) As per operator, taken out of cooler 2 mins prior . Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried rice wings, cut cabbage; raw shelled eggs, bean sprout As per operator all items stored since 11:30am. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: dumplings with cooked pork (89F at 1:20pm - Reheating) As per operator, reheating since 11:20am. Product did not reheat to 165F for 15 seconds within 2 hours. Stop sale issued. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: diced cooked pork (73F at 1:30pm; 75F at 2:40pm - Ambient Cooling) As per operator diced and cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At cook line: fresh garlic and oil mixture (75F at 1:30pm; 82F at 2:40pm- Cooling) As per operator cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator placed items to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink at front counter used to store tray. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at any hand wash sink in establishment. Operator provided. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At low boy cooler: Pork and cabbage egg roll cooked 3 days; no date mark. Advised operator to date mark. **Warning**

Basic - Food stored on floor. Several food items stored on floor in kitchen, walk in cooler and walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee touched soiled clothes, then washed hands with only water on prep sink and then engaged in food preparation without washing hands properly. Employee washed hands at hand washing sink with soap . **Corrected On-Site**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler, Raw chicken, raw beef, raw shell stored above tofu. Advised operator to stored properly **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Walk in freezer Raw fish, raw beef over cooked beef and cooked pork. Advised operator to stored properly .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on kitchen area like cooked chicken, cooked chicken wings, fried rice, cut cabbage not timed marked. Per operator all items stored for approximately 2 hours. Operator timed marked items for the remaining time of 2 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Bottles of alcohol and boxes of cigarettes stored above cans of sauces on dry storage shelves. Operator removed **Corrected On-Site**

High Priority - Walk in freezer and prep area Non-food grade paper like cardboard used as liner for food container with cooked chicken and cook. Operator removed **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Back area of kitchen by back door. Cooling rack cart Cooked chicken at 2:22pm(89F cooling) since 15 minutes at 2:50 pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in freezer **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep area Provided **Corrected On-Site**

Basic - Food stored on floor.throughout the kitchen like soy sauce, rice inside walk in cooler containers with raw chicken. Operator stored properly **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.by prep area

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef wiped under nose with bare hand then touched clean rag, handle of pot at wok; no hand wash. Chef washed hands. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Observed chef wipe hand under nose, wash hands at triple sink with no soap then handled clean pan of sauce; no hand wash with soap at hand wash sink. Chef washed hands with soap at hand wash sink. **Corrected On-Site**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table: Raw shrimp stored in top portion of make table over cooked chicken and sauce in bottom portion of make table. Advised operator to store properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on shelf: raw shelled eggs (56F - Cold Holding) As per operator, stored on table for 1 hour. Not prepped or portioned today. Operator placed on Time as a public health control. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on bean sprouts stored on prep table. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Various food items cooked more than 24 hours, as per operator, within the week, not date marked. Advised operator to date mark. **Repeat Violation** **Admin Complaint**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pot with water, no sanitization was done, then stored pot with other clean pots. Educated operator on proper cleaning and sanitizing. **Repeat Violation** **Admin Complaint**

High Priority - Non-food grade paper/paper towel used as liner for food container. Card board box used to line pan storing cooked chicken wings. Operator removed cardboard. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: raw scallop stored over egg rolls with cooked pork; neither products commercially packaged. Operator stored properly. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler unit: raw shelled eggs stored over sauce. Raw shrimp and raw chicken stored over cooked pork and cooked chicken. Operator stored properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf at cookline: raw shelled eggs (78F - Cold Holding) As per operator, stored since 11:30am. Not prepped or portioned today. Operator moved to quick chill. **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rice stored near steam table across from cook line. As per operator, taken from cooler at 12pm. Operator time marked. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above reach in cooler: cooked broccoli (126F - Hot Holding) As per operator, stored since 12pm. Advised operator to reheat to 165F.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed, employee handle raw chicken then handled clean utensil to prepared food; no hand wash. Advised operator that employee should wash hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch wiping rag he touched after handling raw chicken, touch said wiping rag then prepared food handling clean utensils. No hand wash. Advised operator that employee should wash hands.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touched cooked noodles cooling on a cooling rack with bare hand to feel temperature. Advised operator to use a thermometer.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table near dry storage: cut cabbage (70F at 12:20pm; 67F at 12:55pm- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill. **Corrective Action Taken**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces with chicken broth made Monday, as per operator, not date marked. Advised operator to date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Advised operator to label.

Basic - Food stored on floor. Soy sauce stored on floor. Containers of raw chicken stored on floor in walk in cooler. Box of noodles stored on floor at walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation**